Some days you just need a simple and delicious pastry to make life a little easier.
Abby Breidenbach was LIVE in the Vermilionville Kitchen with Ms. D making Pig Ear Pastries.
The ears are a favorite pastry of Ms. D's that she remembers making when she was a little girl.
The dough comes together quickly and is ready for rolling and frying in no time.
Once golden brown and crinkled like a pig's ear, the pastries are pulled from the oil and left to drain on a paper towel.
A unique syrup with pecans is drizzled on top before the ears are ready to eat.
See the full recipe below the following video.
Pig Ear Pastry
- 2 cups unsifted flour
- 2 tsp double acting baking powder
- 1/2 tsp salt
- 2 eggs
- 8 tbsp cooked melted butter
- Vegetable oil for deep frying
- 2 cups pure can syrup mixed with 2/3 c. dark molasses
- 1 cup coarsely chopped nuts
Sift flour, baking powder and salt together in a bowl. Set aside. In a separate deep bowl, whisk two eggs to a froth and add melted butter 1 tbsp at a time while Whisking. Stir in flour mixture to the butter and egg mixture 1/2 cup at a time. Mix until dough forms.
Divide the dough into 16 equal portions and shape each portion into 1 inch balls. On a lightly floured surface, roll each ball into a paper thin round about 8 inches in diameter. Pour vegetable oil to a depth of about 1 1/2 inches into a heavy 10 by 2 inch skillet. Heat oil to 350 degrees. Slide a round of flattened dough into a skillet.
As soon as dough rises to the surface of oil, pierce center with a long handle fork. Rotate fork clock wise, flattening the tines against the dough to simultaneously twist the center of the round and fold the far side over on itself. This will create the pig ear look.